Enhancing the quality of fried food and frying oil by adjusting the frying processing

Fried food is very popular word widely because of its special flavor, delicious taste and crispy shell. Frying processing is one of the most key factors affecting the crispiness of fried food, the frying oil uptake and frying oil degradation speed. Crispiness is an important sensory contribution of the fried food. The higher oil uptake in the fried food is a disadvantage of fried food from healthy aspect. Also, the oil degradation is a big concern of food safety of fried oil.   Frying processing parameters include frying temperature, frying duration time and moisture content. Normally, the higher frying temperature, the crispier of the fried food, the higher oil uptake and the faster the frying oil oxidized and degraded or polymerized. Another rule is the higher frying temperature, the shorter frying time is necessary to cook the food. In our study, it was found that the frying temperature, the crispiness of the fried food, the oil uptake of the fried food and the frying oil degradation are complicated affected. This presentation will explain how to optimize the frying parameters to obtain better crispiness of the fried food and slower degradation rate of frying oil. The advantage and disadvantage of “high frying temperature and shorter frying time” or “the lower frying temperature and longer frying time” will be compared. The frying oil uptake during frying and the microstructure of the fried food with different frying parameters will also applied to explain how the frying parameters affecting the fried food quality.